We arrived in Recifé in northern Brazil on Sunday after some weeks of hectic this ‘n’ that that prevented us from traveling sooner. The Brazilian food was very fruity and fresh, and the Friday mouse contained tuna carpaccio, guacamole, garnaches and chocolate rum truffles. Scroll down for some real yummy Brazilian tapas styled Friday mouse, and find out where we’re heading next!
- 8 corn tortillas
- 200g cabbage and onions
- 1 cup red kidney or black beans mashed or blended
- ½ tsp salt
- ½ tsp ground black pepper, ¼ lb.
- (1 cup) grated hard cheese
- 1 medium carrot grated
- ½ cup vinegar
- cooking oil for frying
- Mash or blend cooked beans, season and fry (set aside)
- Grate cheese (set aside)
- Grate carrot
- Shred cabbage and onion and put carrot and cabbage in small bowl with vinegar
- Fry tortillas in oil
- Put beans on refried tortilla
- Cover with cabbage, onions and carrots Sprinkle top with grated cheese. Serve and enjoy!
Tropical Tuna Carpaccio with Guacamole
- 300g tuna
- 2 small onion
- ½ green pepper
- ½ each mango
- 1 each oranges
- ½ papaya
- 200g honey dew melon
- 0,5 dl Mango vinegar
- 0,5 dl olive oil
- 1 table spoon white sugar
- 1 teaspoon mustard
- salt & pepper to taste
- 1 each ripe avocado
- 1 each firm tomatoes
- juice of 1 lime
- salt & pepper to taste
- Clean the tuna and trim the loins, taking of all the dark bloodlines in between the loins.
Using a sharp knife cut he tuna in slices. Put the slices, one by one in between plastic sheets and softly pound them to get them as thin as possible. Keep the slices in the cooler till serving time.
- Dice the onion and the pepper and cut the fruits in little ‘brunoise’ cubes.
- In a bowl mix he vinegar with the sugar ad mustard, then slowly pour in the olive oil while whisking. Add the diced onion, sweet pepper, chopped cilantro, fruits and salt and pepper to taste.
Keep the salsa chilled till needed.
- Dice the onion very fine. Take the seeds out of the tomato and cut the meat ‘en bruniose’.
- Cut the avocado around the pit and separate the toe halves.
Take the meat out of the skin with a spoon and mash the avocado while using a fork.
Sprinkle the avocado with lime juice and ad salt and pepper to taste.
- Spoon some of the guacamole on a plate.
Chocolate and rum truffles
- 250g semi sweet chocolate
- 200g unsalted butter
- 2 egg yolks
- 100g icing sugar
- ½ cup fresh cream
- 0,5 dl dark rum
- Cocoa powder
- Whip the butter with a electrical mixer fluffy.
- Slowly pour in the icing sugar.
- Melt the chocolate in a bowl floating in a warm water bath, the water should be kept well below boiling point.
- When the chocolate is completely melted, whisk in the egg yolks and the fresh cream.
- Let it cool down a little and than add the mixture to the sweetened butter.
- Add the local rum, 0,5fl should be enough but if you really like the rum taste you could be a bit more generous.
- Transfer the mixture to a piping bag and pipe out little dollops on a tray covered with wax paper.
- Place the tray in a freezer.
- Allow the truffles to get hard for a minimum of two hours, then take them of the tray and roll them through bitter cocoa powder.
We had Portuguese bubbles to drink: Obelisco bought from a food store in Oeiras.
This Friday mouse score:
Next up: Buenos Aires in Argentina!